tonight i had a craft night with some girlfriends, so it gave me the perfect excuse to try a new recipe. obviously, i knew i had to use a reallllly reliable source, so i stuck with one of my favorite blogs: stir it up. lo and behold, what do i find but a recipe for some amazing chocolate cookies (gluten, refined-sugar free, etc.. of course). i did have to make a few alterations since i can’t have eggs (not even the whites of an egg), and since my homemade chocolate chip recipe yields roughly 1/2 cup instead of the whole 1 cup this recipe calls for. as for the sweetener, i wanted to try to stick with maple syrup only (i don’t love the taste of stevia, and i’m trying to avoid the other sweeteners, even honey, which seems to upset my stomach). i also had this random bottle of hazelnut oil sitting around in my pantry that got me thinking back to the days of nutella, and figured, why WOULDN’T it work in a chocolate cookie??
i’m glad to say these cookies, ahem, rose to the occasion (pun intended). they didn’t fall apart on me either, which is impressive especially considering i subbed ener-g egg replacer for the egg whites. AND, they were plenty sweet with just the 1/2 cup of chocolate chips and 1/3 cup maple syrup.
2-1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon hazelnut oil
1/3 cup maple syrup
5 tablespoons melted ghee
1/4 cup melted coconut oil
1 batch homemade chocolate chips (approximately 1/2 cup)
2 ener-g “eggs” (i recommend letting the mixture sit out for at least 10-15 minutes before using)
mix all your dry ingredients together. then mix all your wet ingredients together (tip: if using the homemade chocolate chips, you are probably aware of how easily they melt, so you can actually save yourself a lot of time if you don’t already have some made into chips, and just pour the chocolate chip ingredients – before piping – directly into your bowl of wet ingredients). add wet to dry, mix well. using a portion scoop, place dough onto a cookie sheet (you should probably line it with parchment paper as the original blogger suggests unless you’re using something like all-clad like i am).
bake at 375 degrees for 12-15 minutes. as with any other baked good made with almond flour, it’s important to let the cookies rest/cool without so much as touching them, for at least 15-20 minutes (ideally at least half an hour) before removing from the pan. this helps prevent breaking.